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Vegan Grilled ‘Fish’ Tacos with Chipotle Chimichurri Recipe

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Grilled plant-based fish tacos with avocado and onions on a wooden plate, served with zesty Chipotle Chimichurri.
Close-up of grilled plant-based fish tacos filled with sliced avocado, shredded purple cabbage, red onion, herbs, and chipotle chimichurri on a wooden surface.

If you’ve been missing seafood tacos, don’t be blue — there’s more fish in the sea! With vibrant veg and a flavour-packed chipotle chimichurri, these vegan grilled ‘fish’ tacos will put a fresh spin on your next Mexican night.

You will need

Serves 4

  • 1/2 tablespoon olive oil for cooking

For the 'fish':

  • 1 tin hearts of palm, drained
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • Juice of 1 lime
  • 1 tablespoon garlic powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon celery salt
  • 1 tablespoon pickle brine or capers, finely chopped
  • Seaweed crackers, crushed (or nori sheets, finely chopped)
  • Fresh dill, chopped
  • Black pepper

For the chipotle chimichurri:

  • 1 large bunch coriander, finely chopped
  • 1 large bunch parsley leaves, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 green capsicum, finely chopped
  • 1–2 spring onions, finely chopped
  • 1/2 lime, juice only
  • 1 tablespoon chipotle in adobo, finely chopped (more to taste)
  • 2–3 tablespoon olive oil
  • Salt and pepper, to taste

To serve:

  • 16 tortillas
  • 1 red cabbage, finely sliced
  • 1 red onion, finely diced
  • 3 avocado, sliced
  • Lime wedges

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Directions

10 mins to prep

25 mins to cook

  1. Step 1

    Drain the hearts of palm. Using a small knife, make a shallow cut lengthwise and gently press them flat to create a flaky texture.

  2. Step 2

    In a bowl, whisk together the soy sauce, olive oil, lime juice, garlic powder, paprika, celery salt, pickle brine (or capers), seaweed crackers, dill, and pepper.

  3. Step 3

    Place the hearts of palm in a shallow dish and pour over the marinade, turning to coat well. Cover and refrigerate for at least 1 hour, or overnight.

  4. Step 4

    In a bowl, combine the coriander, parsley, garlic, capsicum, spring onion, lime juice, and chipotle in adobo. Add the olive oil and stir to form a chunky sauce. Season with salt and pepper to taste.

  5. Step 5

    Heat the olive oil in a large pan over medium-high heat. Add the marinated hearts of palm and cook for 5–7 minutes, turning occasionally, until golden and slightly charred on the edges.

  6. Step 6

    Warm the tortillas, then fill with red cabbage, avocado, grilled ‘fish’, and red onion. Spoon over the chipotle chimichurri, finish with a squeeze of lime juice, and serve immediately.

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